My Photo
Location: Texas, United States

Monday, December 10, 2007

Spicy Beef and Barley Soup

2 teaspoons canola oil
1 (1 1/2-pound) eye-of-round steak, cut into 1-inch pieces
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 1/2 cups sliced onion
2 cups (1/2-inch-thick) slices carrot
2 cups sliced mushrooms (about 8 ounces)
1/2 cup chopped red bell pepper
2 garlic cloves, minced
6 cups fat-free, less-sodium beef broth
1/2 cup uncooked pearl barley
2 tablespoons chopped fresh basil
1/2 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 thyme sprig
Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle beef evenly on all sides with freshly ground black pepper and salt. Add beef and onion to pan; sauté 5 minutes, turning to brown beef on all sides. Remove beef mixture from pan; place in an electric slow cooker.

Add carrot and mushrooms to pan; sauté 5 minutes. Add bell pepper and garlic; sauté 2 minutes. Add carrot mixture, broth, barley, basil, crushed red pepper, tomatoes, and thyme sprig to slow cooker; stir well to combine. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 hours. Discard thyme.


6 servings (serving size: 1 2/3 cups)

Labels: ,


Post a Comment

<< Home